Everything tastes better on the grill, right? Why not veggies too! Once you try this recipe for Vegetable Foil Packets, you’ll be making them all summer long. The shortcut of salad dressing packs all the flavor in this easy to make side dish!
Simple, delicious, hands-free – what’s not to love?
Ingredients
- corn
- potatoes
- green beans
- zucchini
- yellow squash
- Italian salad dressing
- grill seasoning
Really you can use your favorite vegetables! Don’t think of this as an ingredient list, but a guideline to get you started.
Instructions
- Clean the veggies and slice.
- Toss in a large bowl. Top with dressing and toss until everything is coated.
- Tear 8 squares of aluminum foil, set 4 aside. Divide the vegetables between 4 pieces. Place the second piece of foil over the top of vegetable mixture and fold bottom piece with top sheet to form a packet.
- Place on preheat grill for 20-30 minutes or until the potatoes are tender. If you don’t have a grill bake Veggie Packets in the oven at 400 degrees for 20-30 minutes.
- First vent by poking holes in the foil with a fork to allow the steam to escape. Then carefully open the foil.
- Serve and enjoy
TIPS and FAQ’s
Can you use different types of vegetables?
Absolutely, be creative! Tomatoes, sweet potatoes, mushrooms, broccoli, carrots, really whatever is in season.
You can also use different seasonings – herbs or spices are great to flavor the packet! Chili power, asian seasoning, fresh basil, curry powder – yum, so many possibilities!
How do you steam vegetables in aluminum foil?
In this case, the liquid from the salad dressing takes the place of water and helps steam and flavor the veggies!
Can you use aluminum foil to roast vegetables?
Of course! Heavy duty aluminum foil is best. If you have a light foil, double the thickness so the vegetables on the bottom don’t get burnt.
Foil – shiny or dull side – does it matter?
I arrange so the shiny side is in, facing the food. I don’t know that it makes a huge difference, but my thoughts are the shiny reflects heat. Hey… it’s a theory anyway!
Can I use parchment paper?
Sure, you can! I use foil because I’m lazy and don’t want to the fancy folds required when you use parchment. It’s a great substitution if you don’t have foil handy.
My favorites
Growing up in the country, my folks always had a garden and I think that’s why I’ve always consider a side dish an important part of the meal.
There are so many great recipes to choose from; steamed, pan fried, or a casserole, there are just so many options!
They don’t have to be complicated or fancy, just a great dish to round out your meal. Often times it’s an afterthought, but I think you’ll find these vegetable foil packets to be an easy way to
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Vegetable Foil Packets
Equipment
- Aluminum Foil
Ingredients
- 4 red potatoes
- 2 ears corn
- 1/2 cup green beans fresh
- 2 zucchini squash
- 2 yellow squash
- 1/2 cup Italian Salad Dressing
- 1 tbsp grill seasoning
Instructions
- Pre-heateat grill to 350 degrees. Clean the veggies and slice.
- Add all of the vegetables to a large bowl. Top with the Italian dressing and seasoning. Toss until everything is coated.
- Tear 8 squares of aluminum foil, set 4 aside. Divide the vegetables between 4 pieces. Place the second piece of foil over the top of vegetable mixture and fold bottom piece with top sheet to form a packet.
- Place on pre-heated grill for 20-30 minutes or until the potatoes are tender. If you don't have a grill bake Veggie Packets in the oven at 400 degrees for 20-30 minutes.
- First vent by poking holes in the foil with a fork to allow the steam to escape. Then carefully open the foil.
